(sort of light) boston cream pie
1 servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Milk |
| ½ | cup | Granulated sugar |
| 3 | tablespoons | Flour |
| ⅛ | teaspoon | Salt |
| 2 | \N | Egg yolks |
| 1½ | teaspoon | Vanilla |
| 2 | \N | 8\" layers Boston Favorite |
| \N | \N | Cake (see MM #3607) |
| \N | \N | Confectioner's sugar |
1. Heat the milk in a pan until very hot, then briskly stir in the granulated sugar, flour, and salt. Cook over moderate heat, stirring
constantly, until very thick.
2. Add the egg yolks and cook, continuing to stir, for another 4-5 minutes. Removed from heat, add the vanilla, and cool, stirring occasionally. Cover well and refrigerate until ready to use.
3. Spread the custard between the cake layers and dust the top of the cake with confectioners' sugar. Keep refrigerated.
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